• Slice the butter into tablespoon pieces. Put the all-purpose flour, salt, sugar, egg yolk and butter into the electric grinder. Pulse three times. Add in the water tablespoon at a time, until the dough comes together. I add about four tablespoons to achieve the crust consistency.
• Remove the dough and form into a ball. Wrap it in a plastic wrap. Place in the fridge for an hour.

Prepare the Crust

• Using a brush, coat the boat tart molds with oil.
• When the crust is ready, take a tablespoon of the crust mixture and shape it into the boat tart molds.
• Preheat oven at 320 F

Make the Filling

• Ground the roasted peanuts and set it aside.
• Melt the butter on low heat and add the condensed milk. Add the egg yolks and vanilla extract and continue mixing the filling until sticky. Please see video to see the consistency. Let it cool.

Bake

• Place the filling into a pastry bag. Gently fill the crust halfway and place the ground peanut on top. Bake at preheated oven at 320 F oven for 18 to 25 minutes. Ensure that the crust is not burn I check in 15 minutes.